MALLORY HILL COUNTRY CLUB

Name: MALLORY HILL COUNTRY CLUB
Address: 1675 ODELL CIR, THE VILLAGES, FL, 32162, US
Rating: 62

1675 ODELL CIR, THE VILLAGES, FL 32162

License #7000432

🏌️ Club/Private ℹ️

62 Grade F / 100

Failing Health Score

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Latest inspection

May 4, 2026 · 17 findings · 4 critical

Routine - Food

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Major

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Minor

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Quick take

MALLORY HILL COUNTRY CLUB in THE VILLAGES currently holds an InspectFL Health Score of 62 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 47 total violations — 13 critical, 16 major, 18 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 12, 2024

The latest inspection on May 4, 2026 shows 17 observation rows: 4 critical, 5 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

83%

Inspector notes

Coverage note

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Would you eat here?

MALLORY HILL COUNTRY CLUB has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler: turkey made on 4/26, discard date 5/2. Employee discarded during this inspection.
[06-09-1] Commercially processed reduced oxygen packaged fish Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale issued. In walk in cooler and in reach in cooler on cookline: 4 portions of Seabass. 8 portions of Salmon. 8 portions of white fin fish.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee drink on prep table. One employee drink in salad prep table above vegetables. Both were moved during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf over clean dishes and dry storage goods Purse on top of mixer.
[13-03-4] Employee with no hair restraint and/or beard guard while engaging in food preparation. Male employee at expo window. Hair restraint was put on during this inspection.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice at bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door and gaskets of reach in coolers on cookline soiled with slimy substance and food debris. Hood filters soiled with grease.
[21-10-4] Soiled dry wiping cloth in use. Male employee holding soiled towel between orders and wiping multiple surfaces.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Case of tomatoes over bin of chicken wings. Case of unwashed berries on shelf over desserts. All were moved during this inspection.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cookline touched soiled towel, earbud, and hat with gloved hands then touched bread without washing hands and changing gloves.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale issued. In walk in cooler and in reach in cooler on cookline: 4 portions of Seabass. 8 portions of Salmon. 8 portions of white fin fish.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In expo station: slaw (58F - Cold Holding); cheese (67F - Cold Holding). Items were on ice bath with melted ice. Manager added items to Time as a Public Health Control (TPHC) and will discard at 3 pm.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on drawer unit reads 31F. All food in unit is 41F and above.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food debris inside unused oven.
[31A-11-4] Handwash sink used for purposes other than handwashing. In prep area: case of carrots stored on hand washing sink. Moved during this inspection. In prep area: employee filled pitcher with water at hand washing sink.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. At least two certificates provided are photo copies.
[41-17-4] Spray bottle containing toxic substance not labeled. Blue soap behind the bar not labeled. Bar tender placed label on bottle.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket near prep area
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License shows 120, inspector count is 374.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. License shows 120, inspector count is 374.
[33-11-4] Missing drain plug at dumpster.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash sink in wait staff area. Manager placed sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping clothes stored on counters next to ice tea machine. Manager moved.
[08B-02-4] Displayed food not properly protected from contamination. Taco shells on cook line, not covered. Employee covered with Saran Wrap.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 31 Baked potatoes 50F walk in cooler -stop sale 48F 5lbs penne pasta date marked 11/16-stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 31 Baked potatoes, 50F walk in cooler, made previous day, see stop sale 48F 5lbs penne pasta date marked 11/16, two days ago, see stop sale, 1lbs chopped chicken cooked on 11/17 at 48F in reach in since 11am, second temp at 2:55 pm 43F 1 lbs Lobster made on 11/17 48F placed in reach in at 11:00 am, no temps taken, employee voluntarily discarded. Cream sauce-reach in cooler cook line, stop sale no temperature taken this morning, moved to reach in at 11:00 am, made on 11/17 employee discarded voluntarily, Butter at 46F reach in cook line second temp at43F Chicken reach in cooler 46F made 11/17, 2nd temp 43F at 2:55 pm 1lbs chopped chicken 46F same as reach in, 2nd temp at 2:55 pm 43F 49F feta reach in cooler on cook line second temp at 2:18 pm 43F Eggs 46F at 11:00 am second temp at 2:17 42F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board very soiled.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In dish area, from 2004 plans.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No batteries in heat thermometer in for dish machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hand wash sink. Manager placed at sink.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Beer cooler in outdoor wait station not on plans. Beer taps next to ice cream cabinet in server station area not in plans. Oven on cook line now a reach on cooler. Handwashing sink removed in dish area, counter no longer L shaped in dish area. Wall removed from dish area next to removed handwashing sink. 2 doors removed in kitchen/server area.
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. High temperature dishwasher 140F, with thermoworks thermometer